How to make laal saag, red spinach recipe! Bright and beautifully colored …a pinkish purple color and the magic happens when you mix the laal saag with white rice and everything turns PINK…laal saag has always been a favorite growing up and there have been many times when I have craved for this delicious red spinach. As well as having similar nutritious benefits like the regular green spinach being rich in iron and potassium this red spinach is that much more tastier too.

The fascination really comes from the color of the spinach when it has been cooked, very appetizing. There is also a unique aroma that you get when you cook up laal saag. And that’s the moment when you can’t wait no more but tuck in with a plate of hot steamed white rice. Both of these put together are a match made in Heaven. That’s the real combo there, laag saag with rice and nothing goes better than these two together lol…. Super yummy and delicious.

It’s the perfect side dish for lunch or dinner and even better news this laag saag is super easy to make. It really doesn’t take much work and you can learn how to make this laal saaag, red spinach recipe by following a few simple steps and enjoy that same delicious taste from your childhood memories lol.

Some tips on preparing laal saag, red spinach

Soak and wash the red spinach in a big bowl or colander under cold water.

Let the water drain from the spinach before chopping it up. It will just make everything more easier to handle and work with.

Use a large chopping board for enough surface area to work with as you will probably get spinach flying everywhere.

A sharp knife to get the perfect chop. You want to chop as finely as possible, get the spinach together nice and tightly rolled up in a bundle and chop away.

Extra ingredients needed to make laal saag

Cooking oil, you don’t need much oil it really depends on how much spinach you are using. In this recipe I use three bunches of fresh red spinach and so I will be using 1/4 cup of cooking oil.

1 medium sized onion thinly sliced.

1 small bulb of garlic, peel the garlic and finely chop the garlic cloves. Garlic is essential when cooking laal saag, the garlic brings out all the flavor and gives the laal saag that great taste.

Salt to taste, remember not to add too much. 3 bunches of red spinach seem like a lot but it will all wilt down so a little salt is plenty.

A few green chilies to give the red spinach a little heat.

Laal saag can be made fresh on the day or even a day or two earlier. Laal saag will stay good in the refrigerator for 2-3 days.

Enjoy laal saag, red spinach with hot steamed rice!!

How To Make Laal Saag, Red Spinach Recipe

Recipe by Shema Course: SidesCuisine: BangladeshiDifficulty: Easy

Servings

5-6

servings

Prep time

8

minutes

Cooking time

15

minutes

Easy Laal Shaag Recipe

Ingredients

• 3 bunches of laal saag red spinach, finely chopped
  

• 1 medium onion finely sliced
  

• 1 small bulb of garlic, finely chop the garlic cloves
  

• 3/4 green chilies cut across the length
  

• 1 teaspoon of salt
  

Directions

• Heat up oil in a big wok or skillet
• Add in the chopped onions and fresh garlic cloves
• Cook on a medium flame until golden brown
• Add in the green chilies and salt, stir
• Add in the chopped red spinach, turn the flame to medium low and cover the wok/skillet with a lid. This will help the spinach leaves to wilt down (usually takes 2-3 minutes)
• Uncover and stir well. Cook for an additional 5-10 minutes on medium flame, stirring occasionally
• Take the wok off the heat and serve with steamed white rice
• Enjoy!

Notes

• Any leftovers will stay good in the refrigerator for 3-4 days.